Book - Hard - 880g - 9788790000000

In jars and bottles - Preserve the best flavors of the season

This bound book guides you through the art of pickling, making juices, and crafting schnapps with 52 seasonal recipes - one for each week of the year. With "In jars and bottles," you not only receive thorough instructions for preserving the finest seasonal ingredients but also inspiring stories that add depth to your homemade delicacies. The book is written by chef André Spange Nabulsi, who combines classic traditions with modern culinary insights.

Ideal for both beginners and experienced preservers looking to save nature's rich flavors for later enjoyment.

Rediscover the lost art of preserving

Many of us have lost touch with our grandparents' preserving knowledge, but this book reintroduces the fundamental principles in an accessible way. You will learn simple techniques that allow you to create homemade products of a quality that surpasses store-bought standards. Each recipe is carefully selected to align with the changing seasons, ensuring you always know what to make with fresh seasonal ingredients - whether they come from the supermarket, the market, or the forest.

More than just food - Create memories and stories

When you pickle and preserve, you’re not just making food - you’re capturing moments and flavors for the future. The book’s informal approach combines practical guidance with narratives that enrich your homemade products with context and history. These stories become part of the gifts when you share your homemade specialties with friends and family. It is this blend of craftsmanship and storytelling that makes "In jars and bottles" more than just a cookbook - it’s an invitation to create your own food culture.

Professional expertise in every recipe

Author André Spange Nabulsi brings his extensive culinary background to every page. With experience from prestigious Copenhagen restaurants and as a former café owner, he has a unique perspective on how to combine traditional preserving techniques with modern culinary principles. His theoretical approach ensures that you not only follow recipes but also understand the underlying principles, allowing you to adapt methods to your own creations.

With "In jars and bottles," you will receive:

• 232 pages featuring 52 seasonal recipes - one for each week of the year
• Thorough guidance on preserving techniques for both beginners and experienced preservers
• Inspirational stories that add depth to your homemade products

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently asked questions

Do the recipes in the book require special equipment?
Most recipes can be made with common kitchen tools. The book focuses on accessible methods that can be performed in any home kitchen.

Is the book suitable for vegetarians and vegans?
Yes, the book contains many plant-based recipes as it follows seasonal fruits, berries, and vegetables.

AI has assisted with the text, and therefore errors may be present.